Pickles with Rye
Endive, Pear, Stichelton and Walnut Salad (V)
Puntarelle Alla Romana
Mussel Escabeche
Cream of Jerusalem Artichoke Soup (V/PB)
Scratchings with Pickled Mirabelles
Brawn with Rye
Melanzane Alle Parmigiana (V)
Sri Lankan Celeriac Curry with Rice (PB)
Borlotti Beans with Polenta (V)
Roast Plaice, Charlottes and Kale
Moules Marinieres
Smoked, Saddleback Bacon Chop and Lentils
Cotswold “Lion” Hogget
Barnsley Chops, Charlottes and Catalogna
Vindaloo with Rice
18hr Roast Shoulder (Sunday Only)
Blackcurrant Frangipane
Seville Orange Tart
Pink Grapefruit and Pistachio Cake (GF)
Worton Raspberry Pavlova
Salted Rye Chocolate Cookies
Westcombe Cheddar with Quince
Homemade Ices: Double Vanilla, Chocolate Cookie and Lemon Sorbet
